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Chocolate Coffee Cream Cupcakes

Moist chocolate cupcakes infused with coffee and topped with creamy espresso buttercream frosting — a true mocha lover’s dream.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method

Ingredients
  

Chocolate Cupcakes
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 large egg
  • 0.5 cup buttermilk
  • 0.5 cup vegetable oil
  • 1 tsp vanilla extract
  • 0.5 cup strong brewed coffee, hot
Coffee Cream Frosting
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tbsp heavy cream
  • 2 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 1 pinch salt

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
  2. Whisk flour, cocoa powder, sugar, baking soda, baking powder, and salt together.
  3. Add egg, buttermilk, oil, and vanilla; mix until smooth.
  4. Gradually pour in hot brewed coffee and mix until combined.
  5. Pour batter into liners and bake 18–20 minutes; cool completely.
  6. For frosting, dissolve espresso powder in vanilla extract.
  7. Beat butter until creamy, then gradually add powdered sugar and cream.
  8. Add espresso mixture and salt; beat until fluffy.
  9. Frost cooled cupcakes and decorate as desired.